1 / 14

Cakes, Cookies and Pies

Cakes, Cookies and Pies. Unit Review. Cakes. Types of cakes: Shortened ex: layer cake, cupcakes Made by “creaming method” Unshortened (no fat) ex: Angel Food, jelly roll Made using “whisking method” Testing cakes for “doneness” Use toothpick, comes out clean. Tips for cake making.

farrah-diaz
Download Presentation

Cakes, Cookies and Pies

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Cakes, Cookies and Pies Unit Review

  2. Cakes • Types of cakes: • Shortened ex: layer cake, cupcakes Made by “creaming method” • Unshortened (no fat) ex: Angel Food, jelly roll Made using “whisking method” • Testing cakes for “doneness” Use toothpick, comes out clean

  3. Tips for cake making • Measure accurately, mix correctly • Choose the right size pan for cake batter • Grease pans and use parchment paper • Use preheated oven • Test with toothpick which comes out clean • Cool in pan for about 10 minutes • Cool on cooling rack • Store in airtight container

  4. Cake Decorating • Decorating bag and coupler • Different tips: star, straight, shell, leaf, petal • Crumb coat, first thin coat to give good, clean frosting surface

  5. Cookies • Types of cookies and examples: • Rolled – sugar cookies • Dropped – choc chip, oatmeal raisin • Pressed – Spritz • Bar – brownies • Rolled - snickerdoodles

  6. koekje “cookie” in Dutch meaning little cake used to test oven temperature

  7. Tips for cookie making • Use light colored pans • Ungreased baking sheet or parchment paper • Measure ingredients accurately • Preheat oven • Top or middle shelf • Leave to cool on pan for five minutes • Cool on cooling rack, do not stack

  8. Pie Begins with Pastry Pastry: • The dough used to make piecrusts • Used for dessert pies or meat pies

  9. Flour - structure Fat – tender, inhibits development of gluten Water - moisture Salt - flavor Ingredients of Pastry:

  10. Kinds of Pies • Fruit Pies • Usually two crust pies • May have a lattice top or other decorative top • Filling may be canned, frozen, dried, or fresh fruit • Cream Pies • Usually one crust pies • Use cornstarch thickened pudding to make cream filling • Often have a meringue topping

  11. Kinds of Pies cont’d • Custard Pies • One-crust pies filled with custard • Custard is made from milk, eggs, and sugar(but may contain other ingredients too) • Chiffon Pies • One-crust pie filled with a mix of gelatin and cooked beaten egg whites • Light and airy • Chilled until the chiffon sets

  12. Measuring Ingredients Be Accurate!! • Too muchflour will make pastry tough • Too littlefat will make pastry tough • Too muchliquid will make pastry tough • Too littleliquid will make pastry crumbly and hard to roll • Too muchhandling will make pastry tough – Be Gentle!

  13. Desirable Pastry Characteristics • Tender and Flaky • Cuts easily with fork • Melts in your mouth • Light and evenly browned • Filling should neither be too runny or too firm

More Related